Hawaiian Banana Cream Pie

2 egg whites
1 cup chopped cashews or Macadamia nuts
1 (3 1/2 ounce) can flaked coconut
2 tablespoons brown sugar
3/4 cup granulated sugar
3 tablespoons cornstarch
3 egg yolks, beaten
1 1/2 cusp milk
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped
2 bananas, divided
1/2 cup finely chopped cashews or Macadamia nuts

Beat egg whites (at room temperature) until stiff peaks form. Combine the 1 cup cashews or Macadamia nuts, coconut and brown sugar; fold into egg whites. Spread mixture in bottom and on sides of a 9-inch pie pan, forming a shell. Bake at 375 degrees F for 7 to 10 minutes or until lightly browned. Cool on a wire rack.

Combine sugar and cornstarch in a saucepan. Combine egg yolks and milk; slowly add to sugar mixture, stirring constantly until smooth. Add butter. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in vanilla extract. Cool. Fold whipped cream into cool custard.

Slice 1 banana and line meringue shell with slices. Spoon custard over bananas. Cover with plastic wrap and chill 2 hours. Just before serving, sprinkle 1/2 cup cashews or Macadamia nuts around outer edge of pie. Slice remaining banana, and place slices around outer edge on nuts.

Sue

I got a complimentary copy of a magazine the other day in the mail called "Cuisine at Home". It had some pretty good recipes in it, but this one is definitely on my "make" list. You don't even need the mixer!

OLD-FASHIONED CHOCOLATE CAKE

3 c. flour
2 c. sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 c. hot water
3/4 c. vegetable oil
2 Tbsp. distilled white vinegar
1 Tbsp. instant coffee granules
1 Tbsp. vanilla extract

Preheat oven to 350 with rack in the center. Spray two 8x2" round cake pans with nonstick spray.

Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.

Combine water, oil, vinegar, instant coffee and vanilla in a large mixing bowl. Add to the dry ingredients and whisk until combined--a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside don (this flattens domed cakes) to cool completely.

GLOSSY CHCOLATE ICING

1 stick unsalted butter
1-1/2 c. sugar
1-1/4 c. unsweetened cocoa powder
Pinch of salt
1-1/4 c. heavy whipping cream
1/4 c. sour cream
1 tsp. instant coffee granules
2 tsp. vanilla extract

Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa and salt. Mixture will be thick and grainy. Combine heavy cream, sour cream and instant coffee and a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.

Remove from heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours.

This cake can also be made in a 9x13 pan (bake 35-40 minutes) or 24 cupcakes (bake 20-25 minutes).

Fixing to get in the kitchen and do some cooking for ME

Sausage and Cabbage
2 tablespoons Extra Virgin Olive Oil
1 lb. link sausage I have Italian
1 head of fresh, tender cabbage chopped
1 medium sweet onion. chopped
salt and pepper to taste
a hint of cayenne pepper

Chop the sausage into 1" pieces. Brown the sausage in a skillet with the olive oil. When sausage is browned well, add in the onions and cook until tender. Then add in the cabbag and seasonings. Cook until the cabbage wilts down. Serve immediately.

Amish-Style Chicken and Corn Soup (Recipe Lion)

This delicious chicken and corn soup will fill you up and keep you warm and toasty on a cold fall day. It's easy to make a great soup for the whole family kids will love the corn and noodles.

1/2 stewing hen or fowl
2 quarts chicken stock or broth
1/4 cup onion, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1 teaspoon saffron threads (optional)
3/4 cup corn kernels
1/2 cup celery, finely chopped
1 tablespoon parsley, fresh chopped
1 cup egg noodles, cooked

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.
Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces.
Strain the saffron broth through a fine sieve. Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.